Mini Chicken Pot Pies: Easy Weeknight Dinner by Kooking w/Kim

Name: Mini Chicken Pot Pies: Easy Weeknight Dinner
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 can Pillsbury flaky layer biscuits; 1 lb chicken breast, baked for 20 minutes, or 1 small rotisserie chicken; 1 cup frozen veggies of your choice; 1 can cream of chicken; Salt, pepper, garlic powder, and onion powder to taste

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Author

Kooking w/Kim

Night-shift worker fueled by 5-hour energy and blind confidence. Not a pro chef—just trying simple new recipes and hoping for the best. I enter the kitchen fearless and leave with chaos (and sometimes burnt food)… but hey, we eat.

• Simple Recipes for Real Life (Even on No Sleep).
• From Night Shift to Dinner Shift.
• Easy Meals. Honest Chaos.
• Cooking Through the Tired.

I try my best mostly keeping my meals to 30min or less with the occasional difficult meal just to try and test my skills.

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Mini chicken pot pies bring baked chicken, frozen vegetables, cream of chicken soup, seasonings, and flaky layer biscuits into one cupcake-pan bake. The chicken can be a breast baked for 20 minutes or a small rotisserie chicken, depending on what you have available.

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Watch How to Make It

A person holds a baking sheet filled with golden-brown savory puff pastry cups topped with a creamy chicken and vegetable mixture.

The biscuits are flattened and shaped directly in the cupcake pan before they are filled. Four of the remaining biscuits are baked separately and saved for breakfast the next morning.

A woman placing rounds of biscuit dough into the cups of a muffin pan, with the text FILL CUPCAKE PAN WITH BISCUITS overlaid.

Ingredients You'll Need

This recipe uses two cans of Pillsbury flaky layer biscuits along with chicken, frozen vegetables of your choice, and a can of cream of chicken soup. Salt, pepper, garlic powder, and onion powder are added to taste.

A person in a maroon shirt empties a can of cream of chicken soup into a blue mixing bowl, with text overlay reading 1 CAN CREAM OF CHICKEN.

If using chicken breast, it is baked before being mixed with the other ingredients. A small rotisserie chicken is also listed as an option for the chicken.

A person holds a bag of frozen peas and carrots above a blue mixing bowl, with the text PEAS & CARROTS at the bottom of the image.

How To Make It

Preheat oven to. Bake the chicken breast for 20 minutes.

A person in a maroon shirt prepares a baking sheet of dough circles filled with a vegetable mixture, with the text overlay BAKE 375 25 MIN visible.

Mix all ingredients together. Flatten the biscuits and shape them into a cupcake pan.

A person uses a fork to scrape chopped, cooked chicken from a cutting board into a large blue bowl, with text overlay reading 1 POUND COOKED CHICKEN CHOPPED.

Fill with the chicken mixture and bake at 375°F for 25 minutes. The remaining four biscuits I just baked and saved them for breakfast the next morning.

A person flattening a piece of dough in a kitchen with a muffin tin in the foreground.

Frequently Asked Questions

What temperature do I bake the mini chicken pot pies at?

Bake the filled biscuit cups at 375F for 25 minutes.

Can I use rotisserie chicken instead of baked chicken breast?

Yes. The recipe uses either 1 lb chicken breast baked for 20 minutes or 1 small rotisserie chicken.

What kind of vegetables are used in these mini chicken pot pies?

Use 1 cup of frozen veggies of your choice.

What do I do with the extra biscuits?

The remaining four biscuits can be baked and saved for breakfast the next morning.

Wrapping Up

These mini chicken pot pies use biscuit cups, chicken, vegetables, and cream of chicken soup in a single cupcake-pan bake.

Recipe created by Kooking w/Kim for Trust Me Try It.

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